Italian knot cookies

I love a food challenge. So, when He Who Must Be Fed raved about the Italian knot cookies his grandmother used to make, I knew I had to make them just to show him that I could. I found a great recipe in the Erie (PA) Times-News newspaper and off I went.


  • 2 sticks of butter, softened
  • 1 ¼ cup sugar
  • 6 eggs
  • Pinch of salt
  • ¼ teaspoon anise oil* 
  • 5 cups sifted flour
  • 7 teaspoons baking powder

Preheat your oven to 375 degrees. Position your oven rack so it’s the third from the bottom.

In a bowl, cream together the butter and sugar until well blended. Add the eggs, one at a time, with the salt, anise oil, flour and baking power. Mix until well blended.

Drop the cookies by rounded teaspoonfuls on an ungreased cookie sheet.

Naked KnotCookiesBake for 8 to 10 minutes. The cookies will not get brown on the top, so don’t freak out. In fact, they’ll look a little pale when they come out of the oven, but, once they cool, you can add frosting or glaze to jazz them up.


  • 1 tablespoon butter, softened
  • 2 cups powdered sugar
  • Milk, as needed.
  • Food coloring, optional

Mix the butter with powdered sugar. Add milk for the desired consistency. Add food coloring if you’d like.


  • 2 cups powdered sugar
  • 4 tablespoons milk
  • Sprinkles

In a small bowl, stir together the ingredients until smooth. Dip the top of each cookie in the glaze then add some sprinkles to make them pretty.FinishedKnotCookies

*You can also make these with vanilla or lemon flavoring. But since He Who Must Be Fed prefers anise, that’s what I used.

Molto bello, don’t you agree?


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